WHAT? A "pot on the fire." Much more than the earthenware or cast-iron pot it is cooked in, pot-au-feu refers to a hearty, family-style French dish of meat (usually beef or chicken, with the addition of marrow bones, veal, pork, or mutton) and vegetables (traditionally carrots, turnips, celery, onions, and leeks) that is slowly cooked in water or consommé. The rich and meaty broth that results is served with croutons or pasta as a first course, followed by a main course of the meat and vegetables, which is accompanied by mustard or horseradish and cornichons.
WHERE? Ray Garcia's Beard House dinnerWHEN? April 22, 2011HOW? McGrath Family Farms Spring Harvest Pot-au-Feu with Morels and Rutabaga

Here’s what’s happening at the Beard House next week:
Monday, April 19, 7:00 P.M.
Garden State Bounty
For his second trip from the Liberty House to the Beard House, chef Philip Campanella is joining forces with chef and seasonal-dining advocate Jerry Villa to cook up a dinner that showcases local bounty from the fertile fields of the Garden State.
Tuesday, April 20, 7:00 P.M.
Best of San Francisco
Gregory Short served as Thomas Keller’s sous-chef at the French Laundry before working throughout France in restaurants like Taillevent. Now at Masa’s, he is joined by pastry chef John McKee and master sommelier Alan Murray in